Spiced Chicken With Couscous Salad

Spiced Chicken With Couscous Salad
Marcus Nilsson
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Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

3
tablespoons
olive oil
4
boneless, skinless chicken breasts (6 ounces each)
1
teaspoon
paprika
2
teaspoons
ground cumin
kosher salt and black pepper
3⁄4
cup
couscous
3/4
pound
cherry or grape tomatoes, quartered
1/4
pound
snap peas, thinly sliced crosswise (about 1 cup)
1/2
cup
torn fresh basil
1/2
teaspoon
grated lemon zest plus 2 tablespoons fresh lemon juice

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
  3. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
  4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
  5. Slice the chicken and serve with the couscous.
Kate Merker
June 2010

Nutritional Information

  • Per Serving
  • Calories 433
  • Fat 15 g
  • Sat Fat 3 g
  • Carbohydrate 94 mg
  • Sodium 575 mg
  • Protein 41 g
  • Carbohydrate 34 g
  • Sugar 4 g
  • Sugar 4 g
  • Iron 3 mg
  • Calcium 71 mg
What does this mean? See Nutrition 101.

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